- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean pots and pans stored in a drawer soiled with grease.
- Observed residue build-up on nonfood-contact surface. Shelf above stove top encrusted with debris.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. //make table reach in cooler. Must not be used for potentially hazardous foods and animal products. Alternate cooler available - no warning issued.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. //hard boiled eggs at 50F and raw scallops at 49F in make table reach in cooler. Corrected On Site. moved to freezer and alternate cooler. No warning issued.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Clean clothes, hair restraints
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
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8/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/5/2011 | Routine - Food | Call Back - Complied |
- Clean spoons not stored in a protected manner. Corrected On Site.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler, items on ice at cookline.
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4/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized. warewashing with no sanitizer water set up.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. over cookline.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Operator still with 60 days of licensing.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling fresh mozzerella with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove uses on cookline.
- Observed employees with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler, items on ice at cookline.
- Critical - Observed toxic item stored by utensils. spray bottles hanging over hanging utensils.
- Observed utensils stored in crevices between equipment. spatula, scrapers, in between crevice of grill and grill guard.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door propped open.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. bolognese Corrected On Site.
- Critical - Tomatoes not washed prior to preparation.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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3/29/2011 | Routine - Food | Warning Issued |
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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2/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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